Pinus koraiensis leaves are known for various bioactivities, including anti-cancer, anti-obesity, anti-diabetic, and anti-hyperlipidemic effects. This study aimed to compare the essential oil from P. koraiensis leaves (EPO) and the supercritical-CO₂-extracted oil (SPO) for physicochemical traits, antibacterial and anticancer activities, and anti-inflammatory/antioxidant effects, and profiled fatty acids by means of GC-MS. SPO showed stronger antimicrobial activity than EPO against Streptococcus mutans, whereas EPO was more active against Candida albicans. In HaCaT keratinocytes and THP-1 monocytic cell line, SPO more effectively suppressed LPS-induced ROS and attenuated TNF-α and IL-6 upregulation. Across a panel of human cancer cell lines, SPO exerted greater cytotoxicity, particularly in non–small cell lung, prostate, and colon cancers. GC–MS revealed greater compositional diversity in SPO (16 fatty acids, 10 unique), while linolelaidic acid was detected only in EPO; pentadecenoic acid was abundant in all oils. Collectively, SPO demonstrates broader bioactivity and richer fatty-acid diversity than EPO, supporting its potential as a functional food or medicinal ingredient.

Eun Jung Kwak and Kyung Tae Jang. Journal of the Korean Society of Food Science and Nutrition 2026;55:862-70. https://doi.org/10.3746/jkfn.2026.55.9.862

Eun Jung Kwak and Kyung Tae Jang. Journal of the Korean Society of Food Science and Nutrition 2026;55:472-82. https://doi.org/10.3746/jkfn.2026.55.5.472

Leeseon An, Min Ho Lee, and Kyung Tae Jang. Journal of the Korean Society of Food Science and Nutrition 2025;54:426-34. https://doi.org/10.3746/jkfn.2025.54.5.426

This study evaluated wild Allium species as functional food ingredients and investigated the quality, antioxidant properties, and taste profiles of Cheongpomuk, a traditional Korean mung bean starch gel, supplemented with Allium spurium powder. A. spurium exhibited the highest total polyphenol content among the three species screened. Cheongpomuk samples were prepared with 0, 3, 6, 9, and 12% A. spurium powder and analyzed. Increasing the powder concentration raised moisture content and lowered pH. Lightness decreased, while greenness and yellowness increased. Texture analysis revealed reduced hardness, cohesiveness, chewiness, and gumminess and increased adhesiveness with increasing powder concentration. Antioxidant properties, including total polyphenol and flavonoid contents, ABTS and DPPH scavenging activities, increased in a concentration-dependent manner, with the highest values observed in the 12% treatment. Electronic tongue analysis indicated enhanced sourness, saltiness, and umami with increasing powder addition, while the 6% treatment exhibited a relatively balanced profile. Overall, A. spurium powder improved the antioxidant potential of Cheongpomuk but negatively affected texture at higher levels. The 6% treatment provided a formulation level that balances enhanced functionality with acceptable quality characteristics; however, further studies are warranted.